Classic Creole Jambalaya

Ingredients:

For the Creole seasoning:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon ground white pepper
• 1 teaspoon black pepper
• 1/2 teaspoon ground cayenne
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon basil

For the jambalaya:

• 2 medium scallions
• 1 small yellow onion
• 3 medium stalks celery
• 1 medium green bell pepper
• 3 cloves garlic
• 12 ounces boneless, skinless chicken thighs
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons avocado oil
• 2 cups white rice
• 2 1/2 cups water with two tablespoons of Bulk Barn's low-sodium chicken soup mix

Directions:

1. In a small bowl, mix 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon white pepper, 1 teaspoon black pepper, 1/2 teaspoon cayenne, 1/4 teaspoon thyme, 1/4 teaspoon oregano, and 1/4 teaspoon basil.
2. Thinly slice 2 scallions for garnish. In a medium bowl, dice 1 yellow onion, 3 celery stalks, and 1 green bell pepper; mince 3 garlic cloves.
3. Cut 12 ounces of boneless, skinless chicken thighs into bite-sized pieces and season with 1/2 teaspoon kosher salt and 1 tablespoon Creole seasoning.
4. Heat 2 tablespoons avocado oil in a large pot over medium-high heat. Add the chicken and brown for 2-3 minutes per side, then transfer to a plate.
5. In the same pot, add medium bowl of diced veg, remaining Creole seasoning, and 1 teaspoon kosher salt. Cook until the onions are translucent, about 2 minutes.
6. Stir in 2 cups white rice and toast for 3 minutes until opaque. Add 2 1/2 cups water with two tablespoons of Bulk Barn's low-sodium chicken soup mix and bring to a boil. Return the chicken, stir, cover, and reduce heat to low. Simmer undisturbed for 20-30 minutes.
7. After cooking, gently stir and let sit off the heat for 10 minutes. Adjust the lid to manage moisture as needed. Once the rice is perfect, fluff and serve, garnished with scallions.

Notes:

• For a twist on this recipe, feel free to add sausage or shrimp alongside the chicken. You can also substitute these proteins for the chicken to explore different flavour combinations.